Cheat patatas bravas

Patatas Bravas

My favourite tapas bar in London, Mar i Terra, inspired this recipe – so go there if you want the real thing.

My take on it is pretty brilliant even if I say so myself – provided you’ve got proper Delouis Fils fresh mayonnaise for the sauce.

This recipe is from Delia's How To Cheat at Cooking Serves 4-6 as part of a tapas selection or 2 as a side dish

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  • method
  • Ingredients


Toss the frozen crispy bites in the olive oil (to give them that authentic Spanish flavour), then place them on a baking tray.

Bake on a high shelf in the oven for 25-30 minutes, or until very crisp. Meanwhile, crush the garlic and 1⁄2 teaspoon salt flakes to a paste in a pestle and mortar, then mix it with the mayonnaise, wine vinegar and paprika.

When the potatoes are cooked, remove them to a cold serving plate and let them cool a little (they need to be warm rather than hot). Then spoon the sauce here and there over them and serve with other tapas or as a side dish to a main course. 


300g McCain frozen crispy bites
1 dessertspoon extra virgin olive oil, preferably Spanish
2 heaped tablespoons Delouis Fils fresh mayonnaise


Pre-heat the oven to gas mark 8, 230°C.

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